Tag Archives: carrots

Black Bean And Beetroot Burgers

Well, what can I say……… my meat eating carnivore sons wolfed these down!

Non coeliacs had them in a brioche bun and us coeliacs had them with sweet potato wedges, absolutely delicious and healthy to boot! 

I have got into the habit of buying dry black beans in bulk, cooking up a big pan of them and freezing portions in boxes for later use, hence the non tin quantity.

Makes six large burgers and 8 regular sized burgers.

Ingredients

30ml olive oil

180g onion, finely diced

2 garlic cloves, finely chopped

200g carrots, peeled and grated

380g beetroot, peeled and grated

2 teaspoons ground cumin

3 teaspoons ground coriander

1/4-1/2 teaspoon chilli powder

70g fresh coriander, stalks and leaves

600g cooked black beans

Salt and pepper to taste

Method

Preheat the oven to 200 degrees Centigrade, line two baking sheets with baking parchment.

In a large frying pan, heat the oil and cook the onion for 5 minutes over a medium heat.

Add the garlic and cook for 2 minutes then add the grated carrot and beetroot, stir and cook for 3-4 minutes.

Stir in the ground cumin, ground coriander and chilli. Tip into a large bowl.

In a food processor, process the beans and fresh coriander until you have a loose crumble. Tip into the bowl with the beetroot mix.

Season with salt and pepper and then use your hands to combine the ingredients.

Once they are thourghly combined, divide the mixture and squeeze into patty shapes with your hands.

Lay each burger on the baking sheet until all of the mixture is used.

Drizzle each patty with a little olive oil and then bake for 20 minutes.

Use a large fish slice to lift the patties carefully as they are a bit on the crumbly side. I topped ours with avocado and Persian feta.


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Chicken And Apple Casserole With Chive Dumplings

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As the northern hemisphere basks in the heat it has turned rather chilly here in Western Australia so we are loving slow roasts and some serious comfort food.

This however isn’t slow cooking as I cheat and use left over cooked chook which saves on time and to be honest I usually make double as this freezes a treat for an elusive night off another time.

The dumplings are great for filling teenage boys up and they are gluten free too and sooooo tasty you wouldn’t even know!

Serves 8.

Ingredients

50g butter

1 medium onion, diced

3 medium carrots, diced finely

300g eating apples, peeled, cored and roughly chopped

600g cooked chicken, dark and white meat, roughly chopped

300mls cream

750mls chicken stock

salt and pepper

DUMPLINGS

300g gluten free self raising flour

100g butter, diced

20g chives, snipped

salt and pepper

200-250mls milk

Method

Preheat the oven to 200 degrees Centigrade.

In a large lidded oven proof frying pan, heat the butter over a medium heat, once melted add the onion, carrot and apple, stir well and cover. Allow to cook slowly for 15-20 minutes until the onion is soft.

Add the chicken to the pan followed by the cream and stock.

Season and bring gently up to a simmer.

Move the pan with the lid on into the oven.

Bake, covered for 25 minutes.

Towards the end of the 25 minutes, make the dumplings.

Weigh the flour into a large bowl, add the diced butter and gently rub it in. Once this resembles fine breadcrumbs add the chives, seasoning and finally the milk, you don’t want it too sticky to handle so try 200mls of milk and slowly increase if need be.

Take the pan from the oven and remove the lid.

Working fairly quickly, roll the dumpling mix into small walnut sized balls and pop onto the top of the casserole, repeat until all of the dumpling dough has been used.

Return the pan to the oven, uncovered, and bake for 35-40 minutes until the dumplings are golden.

Pumpkin And Garam Masala Soup

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Comfort food in a bowl.

I was given some wonderful Mauritian garam masala by my lovely neighbours and this is a great way to let it shine.

As with most of my soups, I like to make a big batch and freeze half for another day.

Served with some naan or parathas this fills the boys up!

Serves 12.

Ingredients

30-45mls olive oil

1 onion, diced

3 garlic cloves, peeled and roughly chopped

1kg pumpkin, peeled and roughly chopped

400g carrots, peeled and roughly chopped

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon chilli powder

1/2 teaspoon turmeric powder

2 litres vegetable or chicken stock

salt and pepper to taste

1 tablespoon nigella seeds to finish or freshly ground pepper

Method

In a large soup pan or stock pot, heat the oil.

Add the onion, garlic and carrots and cook gently until the onion is soft.

Add the garam masala, cumin, coriander, chilli and turmeric and stir through, cook until fragrant.

Add the pumpkin and stock and bring up to a gentle simmer.

Simmer, covered for 30minutes until all of the vegetables are soft.

Remove from the heat and liquidise, I use a stick blender.

Check for seasoning.

Reheat gently to serve, spoon into bowls and sprinkle over some nigella seeds of freshly ground pepper.